Grilled Corn

Of all the things that get thrown on the grill over the summer – hamburgers, hot dogs, brats, steaks, vegetables – one of the most underrated has to be corn on the cob. Nothing beats that slightly charred, smoky flavor with each juicy bite of corn. And the best part? It couldn’t be easier to do. Clean up the corn a bit, throw it on the grill to get a little charred, and then dig in. Season it with salt and pepper, butter (or an herb compound butter maybe?), mayo, whatever you fancy on your corn. Grilled corn on the cob is definitely one of summer’s simplest pleasures!

First, you need to take the husks off all the way down to the very last, itty-bitty layer. You should have one last thin silky piece of husk left on the corn, and it should be fairly transparent, so you can see the corn kernels through it:

Grilled Corn

Ingredients:

Directions:

1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer.

2. Use scissors to snip off the tassel (long silk ends), at the tip of the ear.

3. Grill the corn over a medium-hot fire, turning the ears every 1½ to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

4. Transfer the corn to a platter. Carefully remove and discard the charred husk and silk. Season the corn with salt and pepper to taste. Serve immediately with butter, if desired.

In India grilled corn is a very common street food.. they dip a large piece of lemon in a mix of salt and red chili powder and then rub the lemon on the grilled corn.. if you can take the heat it is amazing!!

I love grilled corn. It’s a sure sign of summer in my house. But try grilling it without any husks. The corn actually get grill marks on it, and the char gives a wonderful flavor and look to the corn, even when you cut it from the cob to use in other things. I just brush it with olive oil or butter, sprinkle with salt and pepper and grill it.

Grilled corn is a summer staple at my house! My uncle grows corn, so I always have plenty around. If you get tired of the “normal” spices, try parmesan with a little pepper or garlic and butter. Both make excellent corn seasonings!

I cannot remember the last time I used the stove for corn, I always grill it these days. I usually do what Farrah does, soak for 30 min and let it steam in the husks on a high heat charcoal fire. I then unwrap it and let it cook for like 30 seconds a side to get some charcoal marks. But first I fold down the husks and de-silk and then fold the husks back up.

the corn looks good, but the salsa looks *great*! I want some of that today! 🙂 I can’t wait until corn is really in season here. 🙂 It’s going to be awesome to see just how much I can consume in a few short months. 🙂

Grilled corn is beyond fantastic. I could eat it and eat it until I explode :). I usually wrap in foil, just easier. And for me as long as you have good corn it doesn’t need butter, salt, pepper or anything… I know, strange :).

We were having a thunderstorm during my cooking time tonight. I had already planned to make the Roasted Corn Salad from Pioneer Woman Cooks. When I looked at the recipe, it actually asked for grilling the vegetables. Since it was pouring out, and we were having a thunderstorm, I decided to make it indoors. I brushed the corn, red onion, and bell peppers with vegetable oil and sprinkled them with smoked sea salt. I put them on the cast iron grill and cooked them until browned all over. I let them cool and then took the kernels off the cobs, cut up the veggies, put it all in a bowl with some chopped cherry tomatoes and poured on the dressing and it was so good. Hubby and I loved it. I ate 2 servings. I think Grilling corn, in any form, is the best way to cook it.

The sugars are caramelized and really brings out the flavor of the corn. I love summer veggies!

I can still vividly remember the first time I ever had corn on the cob. We had just moved to Toronto and were feeling very homesick, so we took a drive. There was a little street market and we saw a huge kettle with fresh corn in it. I don’t know if I have ever tried anything better than that first bite. Thanks for sending me down memory lane with your corn.

My m.i.l. made some grilled corn several weeks ago while on vacation. She claimed she cooked them for 10 minutes, but they were pretty much raw. I wonder if she hadn’t used enough heat? It was a propane grill.

So it looks amazing and it sounds amazing, but I don’t own a grill! And the herb compound butter is calling my name…

http:pantrychef.wordpress.com Try making this to slather on freshly grilled corn: 1 tbsp. mayo squeeze of lime juice dash of chili powder dash of cumin dash of salt Then sprinkle Parmesan over the slathered corn. It is to die for!!!

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welcome to brown eyed baker!

Hello and welcome to this delicious little corner of the web! Here you'll find approachable recipes for desserts, comfort foods and easy dinners.

I reside in Pittsburgh, Pennsylvania with my husband, our two sons, and Golden Retriever.